Manchurian Cauliflower

INGREDIENTS

 About 2 quarts corn or canola oil, for frying
3 eggs
⅔ cup cornstarch
 Kosher salt
 freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 cup ketchup
 Cayenne pepper, to taste
 Cooked white rice, for serving (optional)
 Steamed greens, for serving (optional)

PREPARATION

• Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won’t burn.)
• In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
• Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
• Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

Banana peel thoran recipe, how to make banana peel thoran recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• peels removed from 4 medium bananas
• 1 small onion or 2-3 shallots, chopped
• 1 tsp black mustard seeds
• ¼ tsp turmeric powder/haldi
• 1 green chili, chopped
• 1 red chili, kept whole
• ½ tsp cumin powder/jeera powder
• 3 tbsp dessicated coconut or freshly grated coconut
• 10-12 curry leaves/kadi patta
• 1 tbsp vegetable oil or coconut oil
• salt as required

INSTRUCTIONS

1. first rinse the bananas. when removing the peels, soak them in a bowl of water, so that they don't darken.
2. you can also soak them in water in which about ¼ tsp turmeric powder is added.
3. slice the black dark spots from the peels if there are any and chop them finely.
4. heat oil in a pan. first crackle the mustard seeds.
5. add the chopped onion or shallots. saute till the onions are transparent.
6. now add the red chili, green chili, cumin powder, asafoetida/hing, and curry leaves.
7. saute for some seconds. add the turmeric powder and stir.
8. add the banana peels and the coconut.
9. if using fresh coconut, then coarsely ground the grated coconut, green chilies and cumin seeds and add it at this stage.
10. sprinkle salt and stir. add about ¼ or ½ cup water. cover the pan and let the peels cook till they are done.
11. check in between to see the doneness and also to see if the thoran has not dried up whilst cooking.
12. add some more water if required if the peels are still not done and cover and cook further.
13. when the peels are cooked and if there is some moisture or water in the pan, then just dry it on low flame.
14. serve the banana peel thoran hot with some steamed rice, accompanied with dal, sambar and rasam.

Rajma

Rajma

Ingredients
Red Kidney Bean 2 cup
turmeric pinch
oil 1/4 cup
ginger 1 in.
tomatoes 3
water 3 quarts
salt 1 tsp.
onion 1
Garam Masala 1 tsp.
Coriander Leaves small bunch

Preparation
· Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.
· In the meantime make Masala of onions, garlic, ginger and tomato as in ?
curry.
· Add to the beans and cook again till most of the liquid dries up and the
beans are soft and thoroughly cooked.
· Garnish with coriander leaves and serve.

Navarattan Curry

Navarattan Curry

Ingredients
Potato 1 large
Random vegetables 4 cups
Butter 2 tbsp.
Onion 1 large
Garlic 2 cloves
Tomatoes 2
Yogurt 2 tbsp.
Heavy cream 1/2 cup
Green peas 4 oz.
Raisins 1/4 cup
Blanched almonds 12
Dry Masala Ingredients
Cardamom (ground) 1/2 tsp. Coriander powder 1/2 tsp. Ginger (ground) 1/2 tsp.
Red Chilli powder 1/2 tsp. Turmeric 1/2 tsp. Note: For the random vegetables, can
use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.

Preparation
· Boil vegetables (except onions and peas). Drain and set aside.
· Melt butter and sauté onions and garlic. Add tomatoes, yogurt, and the dry
Masala, and simmer for 5 minutes. Add vegetables and simmer for another
5 minutes, then add water. Cover and simmer for 10 minutes. Add cream
and peas, stirring gently.
· Before serving, top with raisins and almonds.

More Kozhambhu

More Kozhambhu

Ingredients
Yogurt 32 oz.
Coriander seeds 2 tsp.
Cumin seeds 2 tsp.
Red Chilli powder 1 tsp.
Chana Daal 1 tsp.
Rice or rice powder 1 tsp.
Coconut (grated) 2 tsp.
Salt 2 tsp.
Mustard 1 tsp.
Turmeric pinch
Red Chilli 1

Preparation
· Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chilli in a little oil.
· Grind the mixture with the coconut and add to the beaten yogurt. Add
turmeric and bring to a boil.
· Stir in rice powder, and heat on low until consistent texture is achieved.
· Heat oil and mustard seeds and add to the mixture.

Molahu Kozhambhu

Molahu Kozhambhu

Masala Ingredients

Black Pepper 1 tsp.

Red chillies 6

Chana Daal 1 tbsp.

Toor Daal 1 tbsp.

Coriander Seeds 1 tbsp.

Coconut(grated) 1 tbsp.

Masala Preparation

· Fry all ingredients (except coconut) in as little oil as possible.

· Add coconut, grind (very fine) in blender.

Ingredients

Tamcon 1 flat tsp.

Salt 2 tsp.

Mustard Seeds 1 tsp.

Turmeric pinch

Tomatoes 1/2 can

Rice powder 1 tsp.

Hing 1/4 tsp.

Preparation

· Heat oil, mustard seeds.

· Add 4 cups water, tamcon, Masala, turmeric, tomatoes, and salt to the pan.

Boil for about 10 minutes.

· Add asafoetida, rice powder and stir to thicken. Boil for another minute or

so.

Masur Daal

Masur Daal

Ingredients
Masur Daal 1 cup
Onion 1
Ginger 1 in.
Water 3 1/2 cup
turmeric pinch
garlic 2 cloves
cumin seeds 1 tsp.
butter 2 tbsp.

Preparation
· Wash well the daal and drain it.
· Boil the water and add the daal, salt, pepper, turmeric, finely chopped
ginger, and garlic. Cover the pot and simmer for 20 min’s.
· When done, heat the ghee add the cumin. Fry till golden brown and add
thinly sliced onions. Fry till crisp and brown.
May add paprika and finely chopped tomatoes to the above for colour. Pour over
the daal and serve.

Kootu

Kootu

Masala Ingredients
Urad Daal 2 tsp.
Black pepper 1/3 tsp.
Red Chillies 2
Cumin Seeds 1 tsp.
Coconut (grated) 3 tbsp.

Masala Preparation
· Roast Urad Daal, Black Pepper and Red Chillies until the Daal is golden
yellow.
· Add Cumin seeds to the mixture after removing from stove.
· Add the coconut when the mixture is cold. Grind with water.

Ingredients
Yellow Split Peas 1/2 cup
Chilli powder 1/4 tsp.
Turmeric pinch
Spinach 10 oz.
or
Vegetables etc. 4 - 5 cups


Preparation
· Boil Yellow Split Peas. Keep aside.
· Boil vegetables(spinach or combo of cabbage, squash, beans, etc.) with salt,
chilli powder and turmeric until just cooked.
· Add Masala and daal.

Daal

Daal

Ingredients
Arhar/Toor Daal 1 cup
Tomato 1
Onion 1
Turmeric pinch
Salt to taste
Bay Leaf (optional) 2-3
Coriander powder 1/2 tsp.
Chilli powder 1/4 tsp.

Preparation
· Cook Arhar Daal in 3 cups of water. Bring to boil and remove foam.
· Add bay leaves, turmeric, and a few drops of oil, and continue to boil.
· Cook daal until soft and then mash mixture.
· Fry onions, coriander and chilli powders together, and add to daal.
· Add cut tomato and salt, and heat for a couple of minutes more.

Cabbage Curry

Cabbage Curry

Ingredients

Oil 2 tbsp.

Mustard seeds 1 tsp.

Urad Daal 1 tsp.

Cumin seeds 1 tsp.

Green Chilli 1

Mixed vegetables. 1 cup

Cabbage 1 medium size

Salt to taste

Turmeric pinch

Preparation

· Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chilli. Roast for

a few seconds.

· Add mixed vegetables. and cabbage. Sprinkle salt and turmeric. Cook on

high heat for a couple of minutes, then cover and cook on low until done.

Beans/Potato Curry

Beans/Potato Curry

Ingredients
Oil 2 tbsp.
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Veg. 3 cups
Salt to taste
Turmeric pinch

Preparation
· Heat oil, mustard seeds, and Urad Daal. Roast for a few seconds.
· Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple
of minutes.
· Add coriander powder, chilli powder, and cumin powder, (and ginger and
garlic if you wish) cover and cook on low until done.
· For making the potatoes crisper, add rice powder (arshi maav) and stir it in.

Chole

Chole

Ingredients
Garbanzo beans(or Chick Peas) 1 tin
Onion 1
Ginger 1 tsp.
Garlic 1 tsp.
Tomatoes 1/2 can
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Chilli powder 1 tsp.
Tamcom 1/2 tsp.
Garam Masala 1 tsp.
Coriander Leaves bunch

Preparation
· Sauté onions, add garlic and ginger. Fry for about 5 minutes.
· Add tomatoes, and continue frying.
· Add cumin, coriander and chilli powders, and some salt. Fry for another 5
minutes.
· Add garbanzo beans (or chick peas), boil for a few minutes.
· Add Garam Masala, let mixture simmer.
· Separately, boil tamcon in water until it dissolves. Add this to main mixture.
· Remove from stove. Serve garnished with coriander leaves and lemon
slices.

Aviyal

Aviyal

Ingredients
Mixed vets. 3 cups
Coconut (grated) 1/2 cup
Green/Red Chillies 2 - 3
More Kozhambhu powder 2 tsp.
Yogurt 2 cups

Preparation
· Boil vegetables for about 5 minutes.
· Add yogurt and powder to vegetables.
· Bring to boil.

Aloo Gobi

Aloo Gobi

Ingredients
Cauliflower 1
Potatoes 4
Oil 1/4 cup
Cumin seeds 1 tsp.
Ginger 1 in. stick
Garlic 3 cloves
Turmeric 3/4 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3
Garam Masala 1 tsp.
Coriander powder 2 tsp.

Preparation
· Cut cauliflower into flowerets. Cube potatoes.
· Heat oil and sauté cumin seeds for about a minute. Add garlic and ginger,
stir and add potatoes. Boone, add turmeric and chilli powder, and bhoona
again. Add tomatoes and simmer for about 5 minutes.
· Add cauliflower and high heat for about a minutes.
· Lower heat, cover and let simmer for about 15 minutes. Curry should be
damp-dry.

Aloo Dum

Aloo Dum

Ingredients
Oil 3 tbsp.
Bay leaf 1
Onion 1
Ginger 1/2 tsp.
Garlic 1/2 tsp.
Cumin Seeds 1/2 tsp.
Turmeric 1/4 tsp.
Chilli Powder 1 1/2 tsp.
Yogurt 2/3 tsp.
Salt 1/4 tsp.
Coriander powder 2 tsp.
Potatoes 1 lb.
Tomato 1
Capsicum 1

Preparation
· Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic
and fry for another minute. Add mustard and cumin seeds.
· The potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
· Sprinkle with turmeric, coriander and chilli powder.
· Beat the yogurt and blend into a smooth mixture. Add yogurt and salt.
· Mix gently, cover and cook for about 10 minutes on low heat.

CHICKEN KORMA

1 tablespoon vegetable oil
1 medium onion chopped
1 pound boneless
Skinless chicken breast diced
1/2 cup broccoli florets
1/2 cup sliced carrots
1 Korma Cooking Sauce (15-ounce) jar
3/4 cups half-and-half
2 medium tomatoes seeded and diced

In large skillet, heat oil over medium-high heat. Add onion and chicken; cook until
chicken is cooked through, about 3-4 minutes. Add the vegetables and cook for an
additional 3 minutes. Stir in Korma Cooking Sauce and simmer for 15 minutes or
until the vegetables are cooked through. Stir in half-and-half and tomatoes. Heat
until warmed through.
Servings: 4
Cook Time: 30 minutes

Sprouted Moong dal Salad South Indian Style

Ingredients
2 cups sprouted green gram or moong dal
4 tbsp. onions finely chopped
2 cups tomato and cucumber chopped
2 big lettuce leaves sliced fine
2 tbsp. roasted peanuts
a dash of lemon and salt to taste

Method:
1. gently mix all the ingredients except for the roasted peanuts in a salad bowl.
Keep refrigerated.
2. Mix in the roasted peanuts just before serving.
3. Serve cold.

Dal Shorba (Punjab)

Ingredients:
Serves: 4-5
1 cup masoor dal
3 onions, sliced
4 cloves crushed garlic
1/2 teaspoon chilli powder (optional)
3 teaspoons curry powder
3 tomatoes, cut into big pieces
6 tablespoons chopped spinach leaves
1 tablespoon oil
salt and lime juice to taste

Method:
Heat the oil in a pot and fry the onions for a few seconds.
Add the crushed garlic, chilli and curry powders. Fry again for a few seconds.
Add 6 teacups of water, the tomatoes and washed masoor dal and cook in a
pressure cooker.
When cooked, blend in a blender.
Boil for 15 minutes. Add salt.
Just before serving, add the spinach and boil for a few seconds. Serve hot with a
slice of lemon.

Masoor Dhal & Onions

2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste

Recipe Directions:
Pre cook the lentils using three cups of water. Heat oil in a saucepan and fry the
onions for five minutes, stirring constantly. Add the lentils and another three cups
of water and turmeric powder, heat till the mixture starts boiling, season with salt
and turn off the heat.

Bhindi Dopeaza

1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro

Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat
oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all
ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, and
then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice,
Naan or pita bread.